I have started to make homemade hummus during the quarantine, and my take on this Harissa Hummus Recipe has become a family favorite. The creaminess of the chickpeas and tahini mixes well with the acid of fresh lemons, fat from olive oil, a hint of sweetness from maple syrup, and lastly, a bit of spice from harissa.
Harissa, known as Tunisia’s “main condiment” is a hot chili pepper paste typically used to flavor meats, fish and vegetables. The main ingredients are red and Baklouti peppers mixed with wonderful Middle Eastern spices such as caraway seeds, coriander and cumin. I buy Trader Joe’s Traditional Tunisian Harissa that I incidentally also found on Amazon. As it is a paste, it really can be added to just about anything, or simply used as a condiment for grilled meats.
After writing the post on the Entertaining Gift Guide, I pulled together a cheese plate for a friend’s birthday and included my Harissa Hummus to appeal to my friend’s wife who is vegan. This homemade Harissa Hummus recipe is a lot easier than it sounds. As you will see, it just entails tossing 6 ingredients into a blender. I hope you enjoy this recipe and please let me know how it goes. xoM
- 3 cloves garlic
- 2 14 oz. cans of chickpeas, drained (reserve 2 tbsp liquid)
- 1/4 cup tahini
- 5-6 tbsp fresh squeezed lemon juice
- 1 1/2 tsp salt, preferabley kosher
- 1 tbsp maple syrup
- 2 tbsp harissa paste (you can adjust this quantity if this is too spicy for you)
- 2 tbsp chickpea liquid (or water)
- 1/4 cup olive oil (this can be optional)
- Place all of the ingredients into a blender and process until smooth. Depending on the consistency you prefer, you can add more olive oil and/or chickpea liquid. Refrigerate and serve chilled. Will stay fresh in the refrigerator for up to 3 days.
All photos by Marci Symington for TEXAZTASTE.com.